Castella Imports

Spring Vegetable Soup with Basil Pesto


5 Cups Vegetable Stock or Chicken Stock  
1 Tbsp. Aegean Extra Virgin Olive Oil
8 Scallions (finely sliced)
2 Celery Stalks (finely sliced)  
12 Carrots (finely sliced)
2 Asparagus Bunches (cut into 1 1 /4” lengths)  
5 1/2 Oz. Baby Corn (cut into 1 1 /4” lengths)  
1/4 Cup fresh or bottled Pesto
Shaved Parmesan Cheese (to garnish)  
1 Loaf of Crusty Bread            


  1. Bring the stock to a boil in a large saucepan.  
  2. Meanwhile, heat the olive oil in a large heavy-based saucepan and add the scallions and celery.  
  3. Cover and cook over a medium heat for 5 minutes, or until softened.    
  4. Add the stock to the scallion mixture and mix well. Then add the carrots, asparagus ad corn to the pan.  
  5. Return the mixture to a boil, then reduce the heat and simmer for 10 minutes.    
  6. Spoon the soup into warm bowls. Top with a dollop of pesto sauce and season to taste with salt and pepper, and garnish with the shaved Parmesan cheese.  
  7. Serve with crusty bread to make ths a hearty meal.    

Serves 4      

Note: Homemade pesto or fresh pesto from a deli will give a better flavor than bottled pesto. You can mix it with a little olive oil to give it a runnier consistency.